The leaves are changing colors, and the evenings are getting slightly crisper this time of year. Suddenly, I crave good old-fashioned comfort food like chicken pot pie. However, if you have kids like me, fall is full of carpools and activities, so you don’t have much time.Lucky for us, that doesn’t mean we can’t have comfort food like 4 four-ingredient easy chicken pot pie recipe. Plus, this chicken pot pie recipe won’t break your food budget, with the cost being under $10!
Homemade chicken pot pie doesn’t have to be complicated, and it’s an excellent recipe for a busy weeknight.Plus, did I mention it’s kid-friendly food, too? They can even get involved in making this simple recipe.
Let’s get cooking, shall we?
Pssst…this recipe and others are in our 30 Days, 30 Meals Cookbook here.
4 Ingredient Chicken Pot Pie Recipe Instructions
I don’t know about you, but I always have help in the kitchen.My little sous chefs loveto help.They helped me gather the necessary supplies, including a shallow baking dish (9-inch pie plate), a spatula for mixing, a can opener, and a medium bowl to mix the ingredients.
Chicken Pot Pie Recipe Ingredients
1.Refrigerated pie crust
2.12 Ounce Can of Cream of Chicken Soup
3.1 Bag of Frozen Mixed Vegetables with Carrots, Corn and Green Beans
4.1.5 Cups of Cooked Chicken (Rotisserie Chicken, Shredded Chicken Breast, Can of Chicken)
Preparation Instructions
Preheat your oven to 350 degrees.Sometimes, I will use canned chicken in water for this recipe. If so, drain it before adding it to the recipe. Shredded rotisserie chicken or leftover chicken from another meal works great, too. Read more about how I prepare a lot of shredded chicken at once here.
Mix chicken, cream of chicken soup, and frozen mixed vegetables in a medium bowl until they are well combined. You can add salt and black pepper to taste now or wait until it’s served. Set the chicken mixture to the side.
30 Days, 30 Meals Cookbook (Includes this Recipe)
Grab your 9-inch pie plate or shallow baking dish and spray with cooking spray to prevent sticking. Place the first 2 refrigerated pie crust shells into the greased pie plate. Then, add the creamy filling to the pie crust. Top the pot pie filling with the additional pie shell. Make sure to go around the edge of the pie crust, pinching the sides closed. You can trim the excess dough off the sides and discard it.
If you have time and want to add this quick step, you can scramble up an egg into a simple egg wash. Then, brush the egg on the top of the pie crust with a pastry brush. This step is up to you, and often, when I am in a hurry, I omit it. The egg wash will help the pot pie get a nice crispy golden brown top.
Most importantly, before placing the unbaked pot pie in the oven, make a few small slits on top to vent while baking.
If you wish to make this ahead of time, place plastic wrap over the top of the pot pie and store it in the refrigerator for no more than 3 days. If you cook the refrigerated pot pie, you must increase the total time by 10-15 minutes.
Place your uncooked pot pie into the oven for 60 minutes. If the edges start to brown, you can add aluminum foil along the edge to prevent further browning. The pot pie may need 10-15 minutes to cook; the creamy sauce filling should be bubbly, the top crust should be golden brown, and the bottom crust should be cooked through.
30 Days, 30 Meals Cookbook (Includes this Recipe)
Dinner is Served
We like to serve our pot pies with a side salad, fruit, and, if I am feeling generous, crescent rolls & butter.It makes a delicious meal to use up leftover turkey or a great meal to take to a friend.It’s great for a busy night because it takes no time to prep, or you can prepare it and then refrigerate or freeze it.
Next time you need a quick win, your whole family will thank you. Try this super easy but oh-so-good easy pot pie recipe. Your first time trying, it won’t be your last. Just because it only has 4 ingredients does not mean it’s not packed with many flavors. It is a great way to feed your family a nutritious meal without much prep time required and hardly any dishes.Do you like chicken pot pie?How do you use up your turkey leftovers?
If you don’t eat up all your chicken pot pie in the first setting, we store the slices in a glass airtight container to grab a serving and take it with us for a quick meal at work.
If you love this recipe, you will love our 30 Days, 30 Meals Cookbook: 30 Easy Meals for the Busy Home Cook. Created by one busy mom of 4 (me!) for other busy moms like you. Grab your copy here!
Yield: 4-6 Servings
Chicken Pot Pie
Quick and easy comfort food at its finest, this 4 ingredient chicken pot pie will fill your tummy and warm your soul.
Prep Time 10 minutes
Cook Time 1 hour
Additional Time 1 minute
Total Time 1 hour 11 minutes
Ingredients
- 1. Refrigerated pie crust
- 2. 12 Ounce Can of Cream of Chicken Soup
- 3. 1 Bag of Frozen Mixed Vegetables with Carrots, Corn and Green Beans
- 4. 1.5 Cups of Cooked Chicken
Instructions
Preheat your oven to 350 degrees.
In a medium bowl mix chicken, cream of chicken soup and frozen mixed vegetables together until they are well combined. You can add a little salt and black pepper to taste now or wait until it's served. Set the chicken mixture to the side.
Grab your 9-inch pie plate or shallow baking dish and spray with cooking spray to prevent sticking. Place the first, of the 2 refrigerated pie crust shells into the greased pie plate. Then, add the filling into the pie crust. Top with the additional pie shell. Make sure to go around the edge of the pie crust, pinching the sides closed. You can trim the excess dough off of the sides and discard.
Make a few small slits on top to vent while baking.
Place your uncooked pot pie into the oven for 60 minutes.
If the edges start to brown, you can add aluminum foil along the edge to prevent further browning.
The pot pie may need an additional 10-15 minutes to cook, the creamy sauce filling should be bubbly and the top crust should be golden brown and the bottom crust should be cooked through.
Notes
If you wish to make this ahead of time, simply place plastic wrap over the top of the pot pie and store in the refrigerator for no more than 3 days. If you cook the refrigerated pot pie, you will need to increase the total time by 10-15 minutes.
Check Out These Easy Recipes
12 More Meal Ideas with Shredded Chicken
Mini 3 Ingredient Pumpkin Muffins
Slow Cooker Chicken Tortilla Soup
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Need help with meal planning?
I wrote down this recipe along with the rest of my meal ideas for the week in the Simple Purposeful Living 52-week meal planner. Get yours here.
